Gluten Free and Hypotoxic Carrot Muffins

1 ripe banana

2/3 cup maple syrup

2/3 cup sunflower oil

1 cup grated carrots or carrot pulp

½ cup Cuisine Soleil brown rice flour

½ cup Cuisine Soleil tapioca starch

¼ cup almond powder

1 tbsp. gluten free baking powder

1 tsp. xantham gum

½ tsp. sea salt

1 tsp. ground cinnamon

1/8 tsp. ground nutmeg

½ cup raisins, dried cranberries or apple juice

¼ cup walnuts or pecan nuts

1. Preheat oven to 350 F.

2. Oil and flour muffin tins

3. Mix all ingredients together in the bowl of a stand mixer or by hand

4. Pour the batter in the tins and cook for 30 minutes.

5. You can keep your muffins in the fridge for approximately one week !